Wine Yeast & Malolactic Cultures

Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavor or aroma and can therefore be considered to be a particularly neutral / clean fermenter.

Perfect for light, fruity red wines for early consumption, CR51 will enhance ripe berry fruit flavors in light and fruity red wines, and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines. This strain has an almost unique ability to confer a smooth even ‘silky’ quality to the wine, perfect for early consumption young reds. CR51 is a medium rate fermenter with optimal temperature between 22 to 30C (72 - 86F) which will ferment to 13.5% alcohol by volume. Low to medium foaming strain with low volatile acid and SO2 production

Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and color. The majority of yeast strains strip out fruit flavor and color from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length.

This yeast is on backorder, we expect this to be available by the end of July.

Ideally suited for rich, full bodied red wines with exceptional flavor complexity. Noted for exceptional depth and flavor complexity, R56 exhibits complex aromatics during fermentation conferring an old world quality which one might only expect from natural flora multiple strain fermentations.

Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate. MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine.

Perfect for sweet white/blush and dessert wines from grape and particularly from country fruits & flowers. CY17 produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavor characteristics to the wine. CY17 is also noted for high glycerol formation further enhancing sweetness.

Ideal for full bodied, full flavored dry and sweet white wines. BV7 will both preserve and enhance the grape variety and terroir, promoting excellent flavor complexity, good wine structure and balance but especially FULL AROMATIC FLAVOR. To appreciate the impact of BV7, split a chardonnay must, fermenting half with CL23 and the remainder with BV7 – you will be amazed at the impact of the yeast strain upon fruit concentration.

The ‘only strain’ for Germanic aromatic white wines. AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast.

AW4 is a good fermenter across the range 14 to 30C (57 -86F), low foam formation and medium to high glycerol. It will ferment up to 14.5% alcohol by volume, providing the temperature is held within the 20 - 25C (68 -77F) range and the pH is above 3.0.